Drinks and how to make them : Yeatman's Calisayine cocktail bitters, the prince of pick-me-ups : a delicious liqueur bitters : an appetiser, an exhilarant, and a constitutional renovator / Yeatman & Co.

  • Yeatman & Co.
Date:
[1879]
Catalogue details

Licence: Public Domain Mark

Credit: Drinks and how to make them : Yeatman's Calisayine cocktail bitters, the prince of pick-me-ups : a delicious liqueur bitters : an appetiser, an exhilarant, and a constitutional renovator / Yeatman & Co. Source: Wellcome Collection.

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    No. 23—Mr. Micawber’s “ Morning Magnet.’’ “Adversity’s sweet rnilk, philosophy, to comfort thee.”—Borneo and Juliet, iii. 3. Ini o a tumbler put a teaspoonful or more of Calisayine Bitters, a wineglassful of Jamaica rum, and fill up with millc, which may be sweetened, if preferred. An excel lent nourishing drink for early birds, especially W'her going bathing. No. 24,—The Pickwick Club Constitutional.” “ Give me an egg, nuncle, and I’ll give thee two crowns.—What two crowns shall they be?—why, after I have cut the egg i’ the middle, and eat up the meat, the two crowns of the egg.”—King Lear, i. 4. Beat the yolk of two eggs well in a basin ; add to this —first, one pint of boiled milk, with a few lumps of sugar dissolved in it, and then one pint of whiskey, with a tablespoonful of Calisayine Bitters in it. Serve in claret glasses. A nourishing stimulant, excellent after a day of fatigne, and just as good after a day of idleness. No. 25.—Egg Nog.—Newman Nogg’s ” Nonpariel.” “That’s meat and drink to me now. ”—Merry Wives of Windsor, i. i. Yolk of three eggs, four ounces of powdered loaf sugar, beat well together ; add a gill of brandy or Jamaica rum, with a tablespoonful Calisayine Bitters mixed in either and a wine-glass of Madeira, or brown
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